Ingredients
12 bone-in chicken thighs, skinned and trimmed S&P
1 tsp veg oil
2 lg onions, chopped
1 medium green pepper, chopped coarsely
4 garlic cloves, minced
1 12 tbsp. sweet paprika
1 tbsp. Madras-style curry powder
1/4 tsp cayenne pepper
3 tbsp flour
1 can chicken stock
1 can (14 oz) diced tomatoes, or 1/2 can plum tomatoes, chopped
1 bay leaf
1/2 tsp dried thyme
1/2 c. raisins
1 ripe mango, peeled, pitted, cut into 1/4 inch dice
1/4 cup minced fresh parsley
Preparation
Preheat oven to 300. S&P chicken In Dutch oven, heat oil and brown chicken, in batches, about 5 minutes each side. Put aside. In 1 tbsp remaining fat, soften onions and pepper, adding garlic, paprika, curry, and cayenne for the last 30 seconds. Stir in flour and cook 1-2 minutes Add stock, scraping pot. Add tomatoes, bay leaf, thyme, raisings, and mango and bring to a boil, simmering 10 minutes Add chicken, return to simmer, cover and put in oven Cook 30 minutes or more, add parsley and serve.
